JP2010063510A - Beverage brewer - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a beverage brewer achieving a stable brewing environment with a simple structure and an easy operation to brew flavorful components much without an excess or a loss of brewing by solving the problem in a conventional coffee brewer. <P>SOLUTION: The beverage brewer 1 for brewing a powder raw material 330 such as coffee powders through hot water or water includes a cylindrical vessel 100 having an opening on the top and a piston 200 to be slidingly inserted in the vessel 100. The piston 200 is provided with the peripheral rim 220 with a necessary height to collect the material 330 after the brewing, a filter 230 on the bottom, and an operational part 210 for the piston 200 being inserted/drawn. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to an apparatus for extracting powder materials such as coffee and tea with water or warm water, and more particularly to an apparatus for extracting a high-quality beverage such as a flavor by a simple operation.

  Coffee beverages are obtained by extracting roasted coffee powder with warm water or water and separating the contaminants, but the taste greatly changes depending on the extraction method, and is therefore very palatable. At the international coffee conference held in France in 1978, Mr. Ern Knüssen proposed specialty coffee as a coffee with quality and individuality, and the market is actively seeking high-quality coffee worldwide. Turned into. There is no clear definition of specialty coffee, but the capital companies in the coffee consuming countries take the initiative to provide direct financial assistance and technical assistance to coffee producing countries such as Latin America, the Pacific, and Africa. It is said to be the name of coffee by activities that increase market value.

  In 1982, SCAA (Specialty Coffee Association America) was established in the United States, a major coffee consumer, and in 1991, BSCA (Brazil Specialty Coffee Association) was established in Brazil, the producing country. It was. In Japan, SCAJ (Specialty Coffee Association Japan) was established in 2003. These associations contribute to the development of the coffee market.

  Against this background, the quality of green coffee beans exported from coffee-producing countries has improved. As a means for obtaining a coffee drink suitable for the quality, various extractors and extraction methods are used.

  Evaluation by a coffee appraiser is important when purchasing green coffee beans. The coffee beverage extraction method used for the appraisal is usually a cupping method. It is very simple: put hot water and roasted coffee powder in a glass, stir and brew the coffee. The coffee powder after extraction becomes a contaminant and floats on the liquid surface to form a layer. The appraisers use a spoon to drink coffee with a mixture of impurities.

  The beverage that enters the appraiser's mouth contains a brewing extraction component of coffee powder (hereinafter referred to as leaching extraction component A) and a flavor component (hereinafter referred to as flavor component D) contained in the water retained by the impurities. . This flavor component D can directly taste the individuality of coffee, such as sweetness, aroma, and coffee oil. Therefore, the cupping method draws out the flavor and quality of the coffee of the brewing extraction component A and the flavor component D.

  However, the cupping method has a strong foreign object feeling because the mixed impurities enter the mouth. In appraisal, it is customary to vomit without swallowing after sensory evaluation. Thus, the cupping method is not suitable for tasting coffee as a beverage.

  As a coffee beverage extractor capable of obtaining a flavor similar to a cupping method, an extractor called a French press method shown in FIG. 6 was commercialized more than 20 years ago and is still widely used. In this extraction method, first, hot water and coffee powder are put into a cylindrical beaker, and the mixture is stirred and left for about 2 to 4 minutes to obtain a leaching extraction component A. The leaching extraction component A is filtered onto the filter by pushing a metal mesh filter inscribed in the beaker. At that time, the flavor component D contained in the water retained by the layer formed by the contaminants is also filtered under pressure onto the filter. Furthermore, the permeation extraction component B is also extracted by permeation extraction with pressurization.

  In the French press extraction method, permeation extraction with pressure tends to be excessive, and there is a tendency that many components that are unpleasant in taste (hereinafter referred to as taste unpleasant components C) are mixed. Since pressurization depends on the strength when the mesh filter is pushed in, the environment of the permeation extraction component B is not stable, and there are also disadvantages that the flavor and quality of the coffee beverage are likely to vary between operators. The French press method is recommended as a method for tasting the flavor component of coffee beans in order to obtain the D component. However, in actuality, many taste-preferred components C are also extracted in an attempt to extract many taste-preferred components, and the quality of the obtained coffee drink is lowered. There are a few coffee drink lovers who avoid the French press method.

  The drip type shown in FIG. 7 is a filter made of paper or cloth, held in an inverted cone on a fixed holder, put roasted coffee powder crushed from the opening, poured hot water into it, This is a method for obtaining B. Drip-type coffee extractors are widely used regardless of business use or home use because they are inexpensive and can be operated easily.

  In the drip extraction method, first, pouring and generation of the permeation extraction component B are performed simultaneously. During the pouring, a part of the extraction layer formed of coffee powder collapses, or fine leaching extraction occurs from the broken powder. The water level is constantly changing. The drip-type extraction environment is unstable, and it is very difficult to keep the flavor and quality constant even if extracted by a professional engineer. Taste discomfort component C is likely to occur due to the instability of the extraction environment. In the drip method, since the contaminants in the filter are discarded, the flavor component D retained by the contaminants is not extracted.

  The coffee siphon shown in FIG. 8 is a coffee beverage extractor popular in the late Showa era. The coffee siphon is a lower flask in which an upper flask that also serves as a funnel structure is inserted, and the top of the upper flask is inserted to the bottom of the lower flask, the opening of the lower flask and the upper flask are airtight, A filter is installed at the bottom of the upper flask.

  In the coffee siphon extraction method, first, coffee powder is put into the upper flask, water is put into the lower flask, the upper flask is inserted, and the water is boiled by heating with an alcohol lamp or the like. The water level of the lower flask is lowered to the tip of the upper flask funnel due to vaporization and expansion of water, and the leaching extraction component A is generated by the hot water pushed up by the upper flask. Then, suction filtration and extraction are performed by turning off the alcohol lamp and contracting the vaporized water in the lower flask. At this time, a layer of contaminants formed on the upper surface of the filter in the upper flask is sucked, and the coffee beverage contains the flavor component D held in the contaminants.

  Since the coffee siphon is structurally heated to the lower flask even during extraction, the water temperature of the upper flask during leaching extraction rises by about 6 ° C. in an average of 3 minutes. Water vapor bubbles generated in the lower flask enter the upper flask. Due to these factors, the coffee siphon extraction environment tends to be unstable physically and temperature, and tends to generate a taste-unpleasant component C. Further, when sucked into the lower flask heated by the alcohol lamp, the brewed extract component A and the flavor component D of the coffee beverage are deteriorated by the heat amount of the lower flask and the heat amount of the filled water vapor, and here again the taste unpleasant component C is generated. appear.

  From the above, the conventional coffee extractor causes the generation of taste unpleasant component C and the reduction or deterioration of flavor component D due to excessive extraction or unstable extraction environment based on the structure or principle, and as a result, Quality and flavor are unstable.

  Therefore, coffee extractors that improve the quality and flavor of beverages with a simple mechanism have been developed. For example, JP-A-2007-307357 (coffee extractor), JP-A-2006-230595 (coffee maker), JP-T-2007-502195 (coffee container), JP-A-07-052972 (beverage back packaging).

  The object of the present invention is to solve the problems of the conventional coffee extractor from a viewpoint different from that of the above patent document, to create a stable extraction environment even with a simple structure and simple operation, to prevent excessive extraction, and to have a flavor. It is providing the drink extractor which makes it possible to extract many components.

  As a result of earnestly examining the above problems, the present inventor has found that the above problems can be solved by a beverage extractor that combines leaching extraction and suction filtration. That is, the present invention is a beverage extractor for extracting a powder raw material such as coffee with warm water or water, and a cylinder-type container having an opening in the upper part, and a piston inserted in a sliding state in the cylinder-type container The piston has a peripheral edge with a height required to collect the powder raw material after extraction, has a filter part at the lower part of the piston, and further has an operation part for taking in and out the piston. The beverage extractor is provided.

  Explaining the operation of the beverage extractor of the present invention, a piston is placed in a cylinder-type container, and after leaching extraction of powder raw material and water or hot water in the piston, the piston in and out of the cylinder-type container is taken out. Pull out the piston by holding the operation part with your hand. At the time of drawing, the extracted powder raw material is held in the powder raw material recovery part formed by the peripheral edge of the piston and the bottom surface of the piston. The flavor component D in the water accompanied by the layer formed by the extracted powder raw material when the water or hot water in which the extracted component is dissolved is suction filtered from the piston through the filter part to the cylinder type container, Suction filtered into a cylindrical container.

  It is preferable that a seal portion is provided below the peripheral edge of the piston and is brought into contact with the inner periphery of the cylinder-type container facing it. Alternatively, the height of the entire peripheral edge of the piston may be greater than the height of the cylinder-type container, and seal portions may be provided above and below the peripheral edge of the piston so as to contact the inner periphery of the cylinder-type container opposite to them. Good. Furthermore, the height of the entire peripheral edge of the piston may be larger than the height of the cylinder-type container, and a seal portion may be provided above the inner periphery of the cylinder-type container and may be brought into contact with the peripheral edge of the piston opposed to it. For example, the seal part is made of an elastic body.

  The height of a part or all of the peripheral edge of the piston may be greater than the height of the cylinder-type container, whereby the peripheral edge of the piston exposed from the upper end of the cylinder-type container may form the piston operating part.

  The filter part is, for example, a metal mesh having a pore size capable of holding the extracted powder raw material.

  It is good to provide the lid which closes the upper opening part of the cylinder type container or the piston.

  According to the beverage extractor of the present invention, a stable extraction environment is provided in which variation in taste caused by the extraction operation is suppressed. In addition, avoid excessive extraction. And the suction filtration at the time of piston extraction extracts the flavor component D. FIG. On the other hand, the taste unpleasant component C that leads to miscellaneous taste and roughness is not extracted.

  Conventionally, there has been no beverage extractor that is easy to handle and can be intuitively operated, and that provides a coffee beverage with a stable flavor and quality. The beverage extractor of the present invention does not require power and can extract a beverage with an intuitive and simple operation.

  The beverage extractor of the present invention can prepare a beverage containing a large amount of the flavor component D together with the brewed extraction component A with a simple structure and low cost without adopting a complicated structure.

  Hereinafter, an embodiment of a beverage extractor of the present invention will be described with reference to the accompanying drawings. The beverage extractor 1 of the present invention shown in FIG. 1A has a cylindrical container 100 and a piston 200 as main components. FIG. 1B shows an exploded view of the beverage extractor 1 of FIG. 1A. The cylinder-type container 100 is a cylinder with a bottom and a bottom that is open at the top. The cross-sectional shape of the container may be rectangular or circular, preferably circular.

  The material of the cylinder-type container 100 is desirably a material having sufficient heat resistance against the use of hot water such as hot water. Specific examples include polycarbonate, polypropylene, glass, metal and the like. Preferably, it is a transparent material such as polycarbonate or glass so that the extraction state of the beverage can be visually recognized.

  It is preferable to provide a lid 110 that closes the upper opening of the cylinder-type container 100. The lid 110 prevents foreign matter from entering. Further, if the lid 110 is inverted, it can be used as a tray for the piston 200 that is extracted from the cylindrical container after beverage extraction (see FIG. 5). If the lid is highly airtight, the container 100 can be made portable, preventing troubles such as spilling coffee drinks even if the cylinder-type container falls.

  As shown in FIG. 1A, when a handle 130 or a grip is provided on the side surface of the cylindrical container 100, the beverage after operation and extraction can be stably supplied.

  If the upper end of the cylinder-type container 100 has a structure suitable for direct drinking, it is not necessary to prepare a general-purpose drinking container such as a cup and other transfer work after beverage extraction, and it is possible to drink directly from the cylinder-type container is there.

  The piston 200 is a bottomed cylindrical body into which a powder raw material 310 such as coffee and hot water or water 300 are charged while being inserted in a sliding contact state from the upper part of the cylinder-type container 100. The piston 200 has substantially the same cross-sectional shape as, for example, a cylinder type container so as to fit or engage with the cylinder type container 100. Thereby, the airtightness between the piston 200 and the cylinder-type container 100 is ensured, and the powder raw material put in the piston 200 does not leak to the cylinder-type container 100 side.

  When the piston 200 and the cylinder container 100 are fitted over the entire length, the frictional resistance tends to increase. Therefore, the outer diameter of the piston 200 is made slightly smaller than the inner diameter of the cylinder-type container 100, and the seal part 250 in contact with the inner periphery of the cylinder-type container or the outer periphery of the piston is opposed to the outer periphery of the piston or the inner periphery of the cylinder-type container. It is preferable to provide it.

  1A and 2A show a convex seal portion 250 integrally provided on the outer periphery of the piston, and FIG. 3A shows a convex seal portion 250 integrally provided on the inner periphery of the cylinder-type container. With these seal portions 250, the piston 200 and the cylinder-type container 100 are fitted. While ensuring airtightness between the piston and the cylinder type container, it enables smooth sliding of the piston.

  The convex seal portion 250 is not formed integrally with the piston 200 or the cylinder type container 100 as shown in FIGS. 1A, 2A, and 3A, but as shown in the application example of FIG. 4A, the piston 200 or the cylinder type container 100 is used. A different sealing material 251 may be attached. The material of the sealing material 251 is preferably elastic, and examples thereof include silicone rubber and plastic. In FIG. 4A, a silicone ring 251 is wound in a concave portion 252 provided at the bottom of the peripheral edge 220 of the piston 200. The silicone ring 251 is pressed against the inner periphery of the cylinder-type container 100, and airtight under the piston is ensured.

  In another application example of the seal portion 250, as shown in FIG. 4B, a groove may be formed in a spiral shape on the outer periphery of the piston 200 and the inner periphery of the cylinder type container 100, and both may be engaged in a screw manner.

  When the seal portion 250 is attached to the outer periphery of the piston 200, the position of the seal portion 250 is preferably below the piston, particularly preferably at the bottom as shown in FIG. 1A. The seal part 250 may be provided at a plurality of positions as shown in FIG. 2A.

  When the seal part 250 is attached to the inner periphery of the cylinder type container 100, the position of the seal part 250 is preferably above the cylinder type container 100 as shown in FIG. 3A. For this purpose, the piston 200 needs to be a cylinder and the powder material recovery unit 240 and the piston operation unit 210 must be integrated.

  The filter unit 230 provided near the bottom of the piston 200, preferably on the bottom surface (such as FIG. 1), allows the extracted beverage 320, in which the extracted components are dissolved, to be extracted from the piston 200 into the cylinder container when the piston 200 is withdrawn from the cylinder container 100. To suction filter to 100.

  The filter unit 230 is formed with an aggregate of holes having a size capable of holding the extracted powder raw material 330 during suction filtration. Preferably, it is made of a metal mesh or metal plate having a pore size capable of holding the extracted powder raw material 330, or a cotton cloth. Particularly preferred is a metal mesh that can be easily washed after use.

  The filter unit 230 may be provided with a structure such as a back plate (not shown) in order to prevent its deformation and improve durability.

  The piston 200 has a peripheral edge 220 having a height required to form at least the powder raw material recovery unit 240. The space formed by the peripheral edge 220 and the bottom surface of the piston 200 and the lower portion of the piston 200 is used for the powder raw material recovery unit 240. The peripheral edge 220 may have a through hole as long as it can hold the powder raw material. When the piston 200 is pulled upward, the powder raw material recovery unit 240 recovers the extracted powder raw material 330 while being held in the piston 200. The volume of the powder raw material recovery unit 240 only needs to ensure a capacity capable of recovering the extracted powder raw material.

  The piston operation unit 210 is for pulling out the piston 200 from the cylinder-type container 100, and is provided directly or detachably on the piston 200 by an appropriate means. The shape is not particularly limited as long as it has a function of pulling out the piston. In FIG. 1A, the piston 200 is made slightly bulky (for example, 0.5 to 3 cm) than the cylinder type container 100, so that when the piston 200 is inserted into the cylinder type container 100, the upper end of the piston is Are exposed, and the exposed piston upper end 213 forms a piston operating portion. As shown in FIG. 1C and FIG. 1D, the piston may be exposed, and the exposed piston upper end 213 may form a piston operating portion.

  As another example of the piston operation unit 210, in FIG. 2A, a rod 211 that is erected at the center of the bottom surface of the piston 200 and has a handle 212 at the upper end forms a piston operation unit. The piston operating unit may be detachably attached to the piston 200.

  The material of the piston 200 has sufficient heat resistance against the use of high-temperature hot water. Specific examples include polycarbonate, polypropylene, glass, and metal. A transparent thing is preferable so that the extraction state of a drink can be visually recognized.

  Appropriate heat insulation structure is added to the beverage extractor 1 of the present invention to prevent a decrease in the temperature of hot water during extraction, contribute to a stable extraction environment, and provide the beverage while maintaining the temperature of the initial hot water substantially. it can. As an example of the heat insulating structure, the cylinder type container 100 itself has a double structure 120 as shown in FIG. 2A. This structure maintains the temperature of the coffee beverage after extraction for a longer time.

  As another example of the heat insulating structure, as shown in FIG. 1A, the height of the entire periphery of the piston 200 is made larger than the height of the cylinder-type container 100, and a first seal portion 250 is provided below the periphery of the piston 200. A second seal portion 253 is provided above. The first seal part 250 and the second seal part 253 are brought into contact with the inner periphery of the cylinder-type container 100 facing them. During the extraction, a heat insulating structure is formed in which air is confined in the space surrounded by the outer surface of the piston 200, the first seal portion 250, the inner surface of the cylindrical container 100, and the second seal portion 253.

  As another example of the heat insulating structure, as shown in FIG. 3A, the height of the entire peripheral edge of the piston 200 is made larger than the height of the cylinder-type container 100, and a seal portion 250 is provided above the inner periphery of the cylinder-type container 100. . The seal portion 250 is brought into contact with the peripheral edge of the piston 200 opposed thereto. During extraction, a heat insulating structure in which air is confined is formed in a space surrounded by the periphery and bottom surface of the piston 200, the inner surface of the cylinder-type container 100, and the seal portion 250.

  The beverage extractor 1 of the present invention can be used as a beverage extractor for tea beverages using tea to be extracted as tea leaves without requiring changes in structure and operation. Quickly separate beverages and extracted powder ingredients, and extract them in a short time and easily to the last drop, which is called the Golden Drip in the UK.

  Since the beverage extractor 1 of the present invention includes the cylindrical container 100 necessary for the French press method and the piston 200 having a filter function, the beverage extractor 1 is not limited to the brewing extraction suction filtration method, which is the feature of the present invention, but also the French press method beverage. It can also be used as an extractor. Specifically, the roasted coffee powder and water or hot water are put into a cylinder type container, and after stirring, the beverage is filtered by inserting a piston having a filter function. Therefore, the beverage extractor of the present invention can extract beverages using both the French press method and the suction filtration method.

Below, the usage method of the drink extractor 1 of this invention is demonstrated using FIG.
(1) Insert the piston 200 into the cylinder-type container 100 until it hits the bottom, and put the powder raw material 310 (roasted coffee powder) and water or hot water 300 from the top of the piston 200. The powder raw material and water or warm water are stirred by any means (for example, a mudler) and held for about 2 to 4 minutes to generate the leaching extraction component A.

(2) Pull the piston 200 up from the cylinder-type container 100 by holding the piston operation part 210 of the piston 200 by hand. By this operation, a reduced pressure is generated between the cylinder type container 100 and the lower part of the piston 200. As a result, the extracted beverage 320 containing the brewed and extracted component A in the piston 200 is suction filtered through the filter portion 230 of the piston 200 into the cylindrical container 100. At this time, the flavor component D contained in the water retained by the powder raw material is also suction filtered into the cylindrical container 100.

(3) When the piston 200 is completely pulled out from the cylinder-type container, the extracted powder raw material 330 that has floated on the liquid surface and formed a layer remains in the powder raw material recovery unit 240 on the filter unit 230. Therefore, the extracted powder raw material 330 is not mixed in the extracted beverage 320.

(4) The piston 200 pulled out from the cylinder type container 100 is placed on the lid 110. It is also possible to pour the extracted beverage 320 remaining in the cylindrical container 100 into a cup or the like, or to drink it directly from the cylindrical container 100.

  Thus, the beverage extractor 1 of the present invention is easy to handle and can be operated intuitively. The beverage extractor of the present invention provides a stable extraction environment, flavor, and quality in the production of the brewed extraction component A with little physical variation and temperature variation during extraction. The obtained coffee beverage has no impurities, and a taste component D that is preferable in terms of taste contained in the water accompanying the powder raw material recovery unit is suction filtered. On the other hand, since excessive extraction is prevented, there is no mixing of taste unpleasant component C which becomes a miscellaneous taste.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.
[Example 1, Comparative Example 1]
Coffee beverages were extracted using the beverage extractor of the present invention shown in FIG. 1A and the French press-type extractor shown in FIG. 6 having a structure similar to that of the beverage extractor of the present invention. In both extraction conditions, 16 g of coffee beans ground to the same particle size after roasting, 280 cc of water, and a temperature of 90 ° C. at the start of extraction were used. The extracted coffee was subjected to a blind test (sensory evaluation) for five people.

The sensory evaluation was made into five items: good fragrance and flavor, good balance, good aftertaste, no unpleasantness such as miscellaneous taste and unpleasant taste, and overall evaluation. The scoring standards for each item are as follows.
5 Especially excellent 4 Excellent 3 Standard 2 Inferior 1 If it is necessary to be particularly inferior, it is possible to describe it as a comment. The scoring results are shown in Table 1, and the comments are shown in Table 2.

  Looking at Table 1, the average values for the fragrance and flavor are the same, but in the absence of discomfort such as miscellaneous taste and taste, the example product obtained a much higher evaluation than the comparative example product (French press type). Yes. According to the comments in Table 2, since many evaluators pointed out the miscellaneous taste of the comparative example product (French press type), it can be said that these were reflected in the difference in the overall evaluation.

1 shows a cross-sectional view of a beverage extractor according to one embodiment of the present invention. 1B shows an assembled view of the beverage extractor of FIG. 1A. The modification of the piston of the drink extractor of Drawing 1A is shown. 2B shows another variation of the piston of the beverage extractor of FIG. 1A. FIG. 3 shows a cross-sectional view of a beverage extractor according to another embodiment of the present invention. 2B shows an assembled view of the beverage extractor of FIG. 2A. FIG. 3 shows a cross-sectional view of a beverage extractor according to another embodiment of the present invention. FIG. 3B shows an assembled view of the beverage extractor of FIG. 3A. Sectional drawing which expanded the application example of the seal | sticker part of the drink extractor of this invention is shown. Sectional drawing which expanded another application example of the seal | sticker part of the drink extractor of this invention is shown. It is a figure explaining the usage method of the drink extractor of this invention. Sectional drawing of the drink extractor of a French press system which is a prior art, and the figure of an extraction process are shown. Sectional drawing and the figure of an extraction process of the drip-type drink extractor which are prior art are shown. Sectional drawing of the coffee siphon-type drink extractor which is a prior art, and the figure of an extraction process are shown.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Beverage extractor 100 Cylinder-type container 110 Lid 120 Double structure 130 Handle or grip 200 Piston 210 Piston operation part 211 Rod 212 Handle 213 Piston upper end part 220 Edge 230 Filter part (metal mesh)
240 Powder raw material recovery unit 250 (first) seal unit 251 seal material (silicone ring)
252 Concave portion 253 Second seal portion 300 Hot water or water 310 Powder raw material 320 such as coffee Extracted beverage 330 Extracted powder raw material 400 Suction filter bottle 410 Funnel 420 Open / close valve 430 Filter device 440 Pump
A leaching extraction component
B Permeation extraction component
C Taste unpleasant ingredients
D Flavor ingredients

Claims (8)

  A beverage extractor for extracting a powder material such as coffee with warm water or water, comprising: a cylinder-type container having an opening at an upper part thereof; and a piston inserted into the cylinder-type container in a sliding contact state, the piston Has a peripheral edge of a height necessary for recovering the powder raw material after extraction, has a filter part at the lower part of the piston, and further has an operation part for taking in and out the piston. Beverage extractor.   The beverage extractor according to claim 1, wherein a seal portion is provided below the peripheral edge of the piston and is brought into contact with the inner periphery of a cylinder type container facing the seal portion.   The height of the entire peripheral edge of the piston is larger than the height of the cylinder-type container, and a seal portion is provided below and above the peripheral edge of the piston, and is in contact with the inner periphery of the cylinder-type container opposed thereto. The beverage extractor according to claim 1.   The height of the entire peripheral edge of the piston is larger than the height of the cylinder-type container, and a seal portion is provided above the inner periphery of the cylinder-type container, and is brought into contact with the peripheral edge of the piston opposed thereto. Item 2. A beverage extractor according to item 1.   The beverage extractor according to claim 2, 3 or 4, wherein the seal part is made of an elastic body.   The height of a part or all of the peripheral edge of the piston is larger than the height of the cylinder-type container, whereby the peripheral edge part of the piston exposed from the upper end of the cylinder-type container forms the piston operation part. The beverage extractor according to claim 1.   The beverage extractor according to claim 1, wherein the filter unit is a metal mesh having a pore size capable of holding the extracted powder raw material.   The beverage extractor according to claim 1, further comprising a lid that closes an upper open portion of the cylinder type container or the piston.